This cocktail was a bit of a journey. At that is all due to the presence of Campari. We introduced our first campari cocktail on the summer menu 2024 with the Jungle Bird. And even that edged towards a bitter level that, for newbies, was almost too bitter. But we are determined to figure out this crazy bottle, so here it is again on our Fall 2024 menu!
The original recipe calls for equal parts Sweet Vermouth and Campari, but we throttled that down a quarter ounce on the Campari to hold off a bit of the bite. And we even stirred a bit in the lowball after straining to take even more bite off the drink. What you end up with is a pretty interesting melding of sweet and bitter and a finishing note of chocolate. Definitely a good cocktail as the season gets cooler these days.
This one can be served up (no ice) or on the rocks (ice). Again, if you are new to Campari (or sweet vermouth) you might want to stick with the dilution you get from ice cubes. Baby steps to the straight up no chaser.
Cheers!
1.5oz Bourbon
0.75oz Sweet Vermouth
0.5oz Campari
3 dashes of Chocolate Bitters
Garnish: Orange Twist wrapped around 3 brandied cherries on a pick (if you are ambitious!)
Add all ingredients to a Mixing Glass
Add ice and shake for 30 seconds
Strain over cubed ice into a lowball glass
Stir to melt a little ice (and cut that campari a bit further)
